Description
These Strawberry Shortcake Pancakes bring the beloved dessert to the breakfast table! Fluffy buttermilk pancakes are served with sweet, juicy macerated strawberries and fresh homemade whipped cream for a delightful treat.
Ingredients
Scale
For the Macerated Strawberries:
- 1 pound fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy cream, very cold
- 1/4 cup powdered sugar (confectioners’ sugar)
- 1/2 teaspoon vanilla extract
For the Pancakes:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
1. Prepare Macerated Strawberries:
- In a medium bowl, combine the diced fresh strawberries and 1/4 cup granulated sugar. Stir gently to coat the strawberries.
- Let the mixture sit at room temperature for at least 30 minutes, or up to 2 hours. The sugar will draw out the juices from the strawberries, creating a natural syrup.
2. Make Whipped Cream:
- In a chilled medium bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer (hand mixer or stand mixer with whisk attachment), beat on medium speed until soft peaks form. Increase speed to high and beat until stiff peaks form. Be careful not to overbeat into butter.
- Cover the bowl and refrigerate the whipped cream until ready to serve.
3. Make Pancake Batter:
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted (and slightly cooled) butter, 2 tablespoons granulated sugar, egg, vanilla extract, and buttermilk until well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
4. Cook Pancakes:
- Heat Griddle: Preheat a griddle or large non-stick skillet over medium-high heat (about 350°F / 175°C). Lightly grease the griddle with non-stick cooking spray or a small amount of butter.
- Pour Batter: Scoop about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook First Side: Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges look set.
- Flip and Cook Second Side: Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat: Remove the cooked pancakes from the griddle and continue with the remaining batter, adding more non-stick spray or butter as needed.
5. Assemble and Serve:
- To serve, stack pancakes on plates. Top generously with the macerated strawberries (including the syrup) and a dollop of fresh whipped cream. Serve immediately.
Notes
- Macerating Strawberries: This process softens the strawberries and creates a delicious natural syrup.
- Whipped Cream: Ensure the heavy cream is very cold for the best whipping results. Use a chilled bowl and beaters if possible.
- Buttermilk: If you don’t have buttermilk, you can make a substitute: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Pancake Batter: Do not overmix the pancake batter. Lumps are acceptable and help keep the pancakes tender.
- Cooking Pancakes: Adjust the heat as needed to prevent burning. Pancakes are ready to flip when bubbles form on the surface and the edges are set.
- Storage: Leftover pancakes, strawberries, and whipped cream should be stored separately in airtight containers in the refrigerator. Reheat pancakes gently.